No trip to Israel would be complete without sampling at least a few falafel sandwiches. And since I've accumulated a fair amount of falafel experience over the years, I was excited to see if the chickpea fritters were better in their native land than here in the States. Luckily, I wasn't disappointed by several visits to Moshiko, a falafel and shawarma joint in Jerusalem.

The falafel were consistently tasty—crisp but not greasy, flavored and colored with fresh parsley, and often of a coarse texture that made for a great chew. But where Moshiko really excels are its salads. From tabbouleh to cooked eggplant to marinated cabbage, the salads are fresh and delicious. A fluffy pita is filled to the brim with hummus, tahina, falafel, and salads—and at most stands, they throw a few French fries on top for good measure. The result is a lunch that is gone too soon, leaving you wondering when and how you will obtain your next heaping falafel sandwich.

Moshiko

About the Author: A student in Providence, Rhode Island, Leah Douglas loves consuming and learning about as much food as possible. Her work is also featured in Rhode Island Monthly Magazine. She blogs at Feasting on Providence.

Printed from http://www.seriouseats.com/2011/02/snapshots-from-israel-moshiko-falafel-jerusalem.html